Baked type Xinyang Maojian tea and processing technology thereof

A Xinyang Maojian and processing technology, which is applied in the field of baked Xinyang Maojian and its processing technology, can solve the problems of mixed soup, weak taste, small buds and leaves, etc.

Pending Publication Date: 2017-10-24
信阳祥云茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the buds and leaves of Xinyang Maojian produced by mechanized processing still have the defects of small buds, mixed soup and light taste.

Method used

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  • Baked type Xinyang Maojian tea and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A baking type Xinyang hair tip processing technology, which comprises the following steps:

[0024] Grading: Classify Xinyang Maojian fresh leaves according to picking standards, and separate Xinyang Maojian fresh leaves with one bud and half leaf, one bud and one leaf, and one bud and two leaves;

[0025] For cleaning, a bubble cleaning machine is used to clean the Xinyang Maojian fresh leaves with one bud and a half. After cleaning, the Xinyang Maojian fresh leaves are placed on a vibrating track to ventilate and dry the surface moisture to obtain clean Xinyang Maojian fresh leaves. ;

[0026] Fixing: Under the conditions of 220°C and infrared light, put the clean fresh leaves of Xinyang Maojian in the fixing bamboo tank for 3 minutes to get the fixing leaves with a moisture content of 23%;

[0027] Knead and first place described green leaves on the airing sieve and spread out until the thickness is 12cm to carry out airing and remoistening treatment, the water cont...

Embodiment 2

[0031] A baking type Xinyang hair tip processing technology, which comprises the following steps:

[0032] Grading: Classify Xinyang Maojian fresh leaves according to picking standards, and separate Xinyang Maojian fresh leaves with one bud and half leaf, one bud and one leaf, and one bud and two leaves;

[0033] Cleaning Using a bubble cleaner to clean the Xinyang Maojian fresh leaves with one bud and one leaf, the cleaned Xinyang Maojian fresh leaves are placed in a washing bucket to remove surface moisture to obtain clean Xinyang Maojian fresh leaves;

[0034] Fixing: Under the conditions of 250°C and infrared light, put the clean Xinyang Maojian fresh leaves in the fixing bamboo tank for 1.5 minutes to get the fixing leaves with a moisture content of 20%;

[0035] Kneading: first spread out the de-enzyming leaves in the airing sieve until the thickness is 8cm and remoisturize. After re-wetting, the moisture content of the de-enzyme leaves is 24%; then carry out kneading tr...

Embodiment 3

[0039] A baking type Xinyang hair tip processing technology, which comprises the following steps:

[0040] Grading: Classify Xinyang Maojian fresh leaves according to picking standards, and separate Xinyang Maojian fresh leaves with one bud and half leaf, one bud and one leaf, and one bud and two leaves;

[0041] Cleaning Using a bubble cleaner to clean the Xinyang Maojian fresh leaves with one bud and two leaves, the cleaned Xinyang Maojian fresh leaves are placed in a washing bucket to remove surface moisture to obtain clean Xinyang Maojian fresh leaves;

[0042] Fixing: Under the conditions of 223°C and infrared light, put the clean Xinyang Maojian fresh leaves in the fixing bamboo tank for 2 minutes to get the fixing leaves with a moisture content of 22%;

[0043] Kneading: first spread the de-enzyming leaves to a thickness of 10cm for remoistening, after re-wetting, the moisture content of the de-enzyming leaves is 24%; then kneading treatment for 20min, to obtain the kne...

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Abstract

The invention provides baked type Xinyang Maojian tea and a processing technology thereof. The processing technology comprises the following steps: cleaning Xinyang Maojian fresh leaves, and then removing water on the surfaces of the Xinyang Maojian fresh leaves to obtain clean Xinyang Maojian fresh leaves; placing the Xinyang Maojian fresh leaves in a fixation phyllostachys pubescens trough, and carrying out fixation treatment at the temperature of 220-250 DEG C to obtain water-removed leaves; successively carrying out airing, moistening and twisting treatment on the water-removed leaves to obtain twisted leaves; placing the twisted leaves in a neatening phyllostachys pubescens trough, and neatening the twisted leaves for 7-10 minutes at the temperature of 140-160 DEG C to obtain neatened leaves; and baking the neatened leaves for 80-110 minutes at the temperature of 45-68 DEG C to obtain the baked type Xinyang Maojian tea. The invention further provides the baked type Xinyang Maojian tea processed by the process. The tea leaves is green, tea soup is bright, the taste is fresh, the fragrance is mellow and normal, the infused leaves of the tea are complete and green, and therefore the baked type Xinyang Maojian tea is suitable for being popularized on a large scale.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a baked Xinyang Maojian and its processing technology. Background technique [0002] At present, there are generally two processing techniques for Xinyang Maojian tea: traditional manual frying and mechanized processing. [0003] The frying process of the traditional manual frying method is raw pot-cooked pot-drying, and the processing process of the mechanical processing method is finishing-kneading-trimming-drying. At present, some tea farms and tea farmers still use the traditional manual roasting method, which has the advantage of low input cost, can produce high-quality Xinyang Maojian tea, and maintains the authentic and traditional color, fragrance, and shape of Xinyang Maojian tea. However, the technical requirements for fryers are high, the labor intensity is high, the work efficiency is low, and the cost of tea making is high. Many tea farms and tea farmers on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 黄守延余运良
Owner 信阳祥云茶业有限公司
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